Spicy Jalapeño Margaritas
My love affair with spicy margaritas is one that easily spans a decade, but I am admittedly a little picky. I like them balanced, not sweet, SPICY, but not overwhelming. When I worked in the city, my favorite watering hole was Empellòn Taqueria in the West Village, and they make a spicy cucumber version that is out of this world. Plus you could never go wrong pairing it with their tempura fish tacos! It felt like freedom, grabbing drinks and food at the bar after work, and then wandering off to wherever was next, unencumbered by bedtimes or baby bottles. Wow, just typing that out made me realize how much I miss those days! Now I’m more likely to be found at home than at the bar. Which in 2020, is true of literally all of us. That’s where my recipe comes in! It is easy, delicious, summery, and just what I need to feel transported back to happy hour.
Because, really, it’s the start of the weekend and I’m sure most of us could go for a celebratory cocktail. And this is the one you should make.
X
Spicy Jalapeño Margaritas
recipe by Sea Salt and Honey
Yield: 1 cocktail
Prep Time: 30 minutes
Cooking Time: 0
Ingredients:
1 cup tequila (we love Espolòn)
1 jalapeño, sliced
freshly squeezed orange juice (or your favorite store-bought brand)
fresh lime juice
Trader Joe’s chili lime salt
ice cubes
cocktail shaker
DO AHEAD: Add sliced jalapeño to tequila and refrigerate for 30-60 minutes. (The longer the jalapeños soak, the spicier the tequila will be. )
Directions:
Rim a short glass with the chili lime salt. (Wet the top of the glass, then roll the rim in the salt.) Add a few ice cubes to the glass.
Pour 1.5 oz. tequila into a cocktail shaker filled with a few cubes of ice, then add 1 oz. orange juice and 2 tbsp. lime juice. Close the cocktail shaker and give it a few strong shakes to combine. Pour the margarita into the prepared glass and serve with a jalapeño garnish.
